Make quick use of chicken or turkey remnants with this simple baked dish!
Chicken & Macaroni Casserole
- 6 tablespoons butter
- 3 or 4 sliced scallions
- 8 ounces sliced mushrooms
- 1/3 cup flour
- 2 cups chicken stock
- 3 cups diced chicken or turkey (cooked)
- 12 ounces spinach
- 1 cup milk
- 2 cups shredded cheese (preferably cheddar)
- Salt & pepper, to taste
- 8 ounces elbow macaroni
- 1 cup seasoned bread crumbs
Preheat oven to 350 degrees.
Coat inside of 3 quart baking dish with Butter flavored Pam or similar cooking spray.
Melt 5 tablespoons of butter in saucepan.
Add mushrooms to the saucepan and saute until tender.
Add onions and saute for an additional 1 to 2 minutes.
Stir flour into the mixture, cooking until smooth and bubbly.
Add stock, diced meat, spinach and stir over medium heat until mixture thickens.
Add milk, cheese and salt & pepper to taste.
Boil macaroni in water with a little cooking oil and salt for about 6 to 7 minutes, or until done to the desired degree.
Drain the macaroni stir into the mixture in the saucepan.
Transfer the contents of the saucepan into the 3 quart baking dish.
Cover the top of the mixture with bread crumbs and remaining butter (1 tablespoon).
Bake for 20 to 30 minutes or until the desired degree of browning is achieved.
Special thanks to Diana Rattray at Southern Food on About.com for this one!